Wednesday, January 28, 2015

Khankhra ri khichri - an indian ratatouille ? or a spicy chapati porridge?

Indian mothers/homemakers have a knack of using leftovers; but what do you call a dish which is so delicious that people make sure that there are leftovers!

This khichri/porriage was perfected by my grandma who was lovingly called "baiji". All the kids of the house from my elder uncles to the youngest brother/sister totally loved it.

(For 4 servings)

You need:

  • Leftover chapaties/ Paranthas- 6, Preferably sundried
  • Onion- 1 big, chopped
  • Potatoes- 1 medium, chopped
  • Capsicum- 1 small, chopped
  • Garlic- 2tsp, chopped
  • Tomato- 1 small, chopped
  • Tomato- 2 medium (for blending)
  • Green chillies- 1 (for blending)
  • Ginger- 1' long piece (for blending)
  • Coriander seed powder (Dhaniya powder)- 2 tsp
  • Garam Masala powder - 1 tsp
  • Red chilli powder- 1/2 tsp
  • Turmeric Powder (Haldi Powder)- 1/2 tsp
  • Salt to taste
  • Meat masala- 1/2 tsp (optional)
  • Oil- 1tbsp
  • Water as required

To make:

1. Blend tomato, green chillies and ginger.

2. Heat oil in a Kadhai/wok.

3. Add onions and fry till pink. Add garlic.

4. When onions acquire a reddess on the edges and garlicky smell is reduced (about 1-2 min) then add the tomato blend.

5. Add all the spices and mix. Let it cook for a few minutes.The mix will turn dry.You can add a few spoons of water if you feel that it is sticking to the base.

6.Now add Potatoes and capsicum and turn it so that the vegetables are well coated with the spices. Add 1/2 cup water , cover and cook till the potatoes are tender.

7. While this mix is getting cooked, tear the chapatis/paranthas into small pieces. Check if the vegetables are cooked.

8. Now add the shredded pieces in the masala mix and add 1 cup water. Add the chopped tomatoes.

9. Cook for 4-5 minutes more. Add water if you want a thinner porridge. Adjust for salt.

10. Garnish with coriander leaves (optional) and serve immediately.

The Capsicum which I added is optional, you can decide the veggies (think carrots, beans, peas etc.) which you want to put in it. You can also just stick to just potatoes.
It tastes good when you serve hot , but it still tastes great if you eat it the next day.

Monday, January 19, 2015

Paneer Bhurji - Scrambled cottage cheese

This is a very simple dish. It is yummy and an all time favorite. It also serves as a vegetarian version of egg bhurji (scrambled eggs).

It is especially good as a mess free filling in the rolled paranthas. So, pack your lunch honey!

You need:

  1. Paneer (crumbled)- 200gm ( I make it at this is an approximate measure)
  2. Capsicum/green bell pepper- 1 tbsp finely chopped
  3. Onion- 1 small, finely chopped
  4. Tomato- 1 small, chopped
  5. Salt to taste
  6. Jeera (cumin seeds)- 1/2 tsp
  7. Garam masala- 1/4 tsp (you can increase it to get a spiced up version)
  8. Haldi powder (turmeric powder)- 1/4 tsp
  9. Red chilli powder (optional)- 1/4tsp
  10. Coriander leaves for garnishing
  11. Oil- 1 tbsp

To make:

  1. Heat the oil in a pan or Kadhai.
  2. Add Jeera seeds and let them sizzle. 
  3. Add onions and fry till they are translucent. You can add green chillies here if you like.
  4. Add salt and turmeric. Mix well and add capsicum.
  5. Fry for 4-5 minutes. Capsicum should retain its crunch.
  6. Add crumbled paneer and garam masala. Also, red chilli powder if you have not used green chillies.Fry for a 2-3 minutes. Add Tomatoes.
  7. Mix well and cover for a few minutes on low flame.
  8. Garnish with chopped coriander leaves.
  9. Serve hot with Roti or Paranthas or even as a filling for sandwich.
Note: If you have store bought paneer, then soak it in hot water for 8-10 min before using it. It softens the paneer and improves texture.


Saturday, January 10, 2015

Moong dal- a quick and healthy recipe

 When I need something light for lunch or dinner; something unpretentious and yet fulfilling, then I always end up making Dal- roti . Simple, delicious and easy to make.

So here is a super easy and quick version of moong dal.

Makes about 2 bowls of dal

Yellow moong dal/ washed or shelled green gram - 1/2 Katori
Ghee- 1tsp
Jeera- 1/4tsp
Heeng (asafoetida)- a pinch
Tomato- 1 small, chopped


  1. Wash the dal thoroughly. Rinse 3-4 times. 
  2. Soak in clean water for 10 min (optional).
  3. Put a pressure cooker on flame. Pour 1tsp ghee.
  4. Add heeng and jeera. When jeera starts to sizzle than add tomatoes.
  5. Now add the soaked dal. Add about 1 and 1/2 katori of water.
  6. Close the lid and put the whistle on.
  7. After about 2-3 whistles. Switch off the flame and let the pressure cooker cool down.
  8. Garnish with a few coriander sprigs (optional) and serve with hot chapatis.
Enjoy !

Friday, January 9, 2015

Sankat Chauth and offerings to Ganesha - Pua recipe

This is one of the numerous fasts that are observed by Hindus in India. It offers the prayers to Lord Ganesh. We observe the fast for the day and eat a meal after the seeing the stars in the evening.

We make sweets with white Til (sesame seeds) called "tillbugga" and "pua" (deep fried sweet, flattened discs, made of flour).

I have posted about "Tillbugga" here

So we'll be making "Pua".

Makes 8 puas

Sugar- 5-6 tsp
water- to cover the sugar
Wheat flour-1 and 1/2 cups approximately
Ghee/Oil for frying
Cardamom powder(optional)

How to:

Soak sugar in water.Rest for a few hours so that it dissolves.
Add cardamom powder to the syrup.
Mix wheat flour and make a hard but pliable dough. Add a spoon of Ghee while mixing.
Pinch off a little dough and roll it into a circular disc.
Heat oil in a wok/Kadai.
When the oil becomes hot lower the flame to medium and fry the disc to make a pua.
Repeat and make till all the dough is used.

Enjoy the sweet treat of the new year.